Scotchcollops Recipes

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SCOTCH COLLOPS



Scotch Collops image

Provided by George Washington's Mount Vernon

Number Of Ingredients 11

2 1/2 to 3 pounds veal scaloppini
Salt
Ground white pepper
6 to 8 tablespoons unsalted butter, divided
1/2 teaspoon ground nutmeg
1 1/2 teaspoons freshly grated lemon zest
3 large egg yolks, lightly beaten
All-purpose flour, as needed
2 cups chicken broth
About 4 ounces white button mushrooms, sliced (about 1 cup)
2 oranges

Steps:

  • Lightly season the scaloppini with salt and pepper. Melt 3 tablespoons of the butter and combine with the nutmeg, lemon zest, and 1/4 to 1/2 teaspoon of the salt. Mix with the egg yolks, stirring together until well mixed. Dip the scaloppini in the mixture, coating both sides, and then dredge both sides in flour. Put the scaloppini on waxed paper, and leave it to set at room temperature for 10 to 15 minutes. Melt another 2 tablespoons of the butter in a large sauté pan. Add the scaloppini, and cook until browned on both sides -- 2 to 3 minutes per side -- adding another 1 or 2 tablespoons of butter, if necessary. Remove the scaloppini from the pan, cover loosely with aluminum foil, and set aside to keep warm. Sprinkle about 1 1/2 tablespoons of flour in the sauté pan, stirring up any browned bits on the bottom of the pan. Stir in the chicken broth, and bring to a boil. Add the mushrooms and cook for about 5 minutes, stirring frequently. Return the scaloppini to the pan, turning to coat on both sides with the sauce. Cover and continue to cook until the scaloppini and mushrooms are cooked through. To serve, place the scaloppini and mushrooms on a platter and surround with the sauce. Squeeze the juice of 1 of the oranges over the scaloppini. Cut the second orange into quarters or slices, and set around the platter to garnish. Serve hot.

SCOTCH COLLOPS



Scotch Collops image

Posting for ZWT6. Source: http://www.rampantscotland.com/recipes/blrecipe_collop.htm according to website "The word collop comes from the French "escalope" and is dish which has been cooked in Scotland for a long time - this recipe is based on one which was published in the 18th century."

Provided by Queen Dana

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices veal escalopes
3 ounces butter
1/2 lemon, peel of finely grated
3 tablespoons white wine
3 tablespoons chicken or 3 tablespoons veal stock
2 tablespoons cream
1 egg yolk
1 pinch ground mace
salt and pepper
seasoned flour, enough to coat veal

Steps:

  • Trim off any fat and beat the escalopes, then roll them in seasoned flour.
  • Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.
  • Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve.

SCOTCH OLD-FASHIONED



Scotch Old-Fashioned image

This classic scotch old fashioned cocktail has satisfied the Scotch drinkers for many generations-it's a real classic.-Test of Home Test Kitchen

Provided by Taste of Home

Time 5m

Yield 1 serving.

Number Of Ingredients 7

1 orange slice
1 maraschino cherry
1/2 teaspoon sugar
3 to 4 dashes bitters
1/2 to 2/3 cup ice cubes
2 ounces Scotch
Splash club soda

Steps:

  • In a rocks glass, muddle the orange, cherry, sugar and bitters. Add ice. Pour the Scotch and club soda into the glass.

Nutrition Facts : Calories 176 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

SCOTCHAROOS



Scotcharoos image

Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.

Provided by WALLEYE

Categories     Desserts     Cookies

Time 1h30m

Yield 24

Number Of Ingredients 6

1 cup light corn syrup
1 cup white sugar
1 ½ cups peanut butter
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips

Steps:

  • Generously butter a 9x13 inch baking pan. Set aside.
  • In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
  • Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
  • In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 g

SCOTTISH COLLOPS



Scottish Collops image

A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 veal escalopes, each weighing approx. 4 to 6 oz
1 1/2 ounces butter
1 small onion, chopped
6 fluid ounces dry white wine
14 fluid ounces veal stock or 14 fluid ounces chicken stock
1 medium finely minced mushroom
2 teaspoons ketchup, mixed with the mushroom
1 tablespoon lemon juice
2 teaspoons plain flour
1 pinch ground mace
crisp roll (bacon flavour, if you can find them)
fried button mushroom
lemon twist
parsley sprig

Steps:

  • Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
  • Melt 1 oz.
  • of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
  • Transfer to a serving plate and keep hot.
  • Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
  • Stir in the wine and boil until almost evaporated.
  • Stir in the stock, mushroom ketchup and lemon juice.
  • Bring to the boil and simmer until the liquid has been reduced by about 50%.
  • Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
  • Stir in the mace.
  • Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
  • Garnish with crisp rolls, mushrooms, lemon twists and parsley.
  • Serve remaining sauce separately.

NO BAKE BARS



No Bake Bars image

Chewy, crispy peanut butter bars are spread with chocolate and butterscotch for a new family favorite treat.

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h15m

Yield 24

Number Of Ingredients 6

1 cup Karo® Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Steps:

  • Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
  • Pour into greased 13x9-inch pan and pat into place.
  • Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
  • Cool at least 45 minutes, or until firm. Cut into bars.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 35.8 g, Fat 9.6 g, Fiber 1.1 g, Protein 13.5 g, SaturatedFat 4.2 g, Sodium 126.1 mg, Sugar 21.9 g

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